Poached Apricots with Pistachio Cream
Compiled by Neil Roake Styling Sven Alberding, Genneth Lyn, Luanne Toms Photographs Tony Christie, Warren Heath, Mark Williams. Nederburg Special Late Harvest 2009 – MBD 180g dried apricots (about 50) zest of 2 limes juice of 1 lime ¼ cup sugar 2t orange-flower water 2 cinnamon sticks 250ml crème fraîche 100g pistachios, crushed Serves 8–10 Soak the dried apricots in warm water overnight or for at least three hours. Put the lime zest, lime juice, sugar, orange-flower water and cinnamon sticks in a pan and simmer gently for 10 minutes. Add the drained apricots and simmer for another 15 minutes. Remove the apricots with a slotted spoon and drain. Simmer the syrup for a further five minutes over a high heat until it thickens. Cut the apricots in half, lengthways, and put one teaspoon of crème fraîche inside each one. Roll the apricots in the crushed pistachios.Serve drizzled with the syrup. Please note: The apricots puff up nicely after being soaked and take on the lovely flavour of the lime and orange-flower water. This recipe is from the February 2011 House and Leisure Food issue.